Our favorite homemade Eggnog recipe combines milk and cream with egg yolks, sugar, nutmeg, and vanilla extract to create an irresistible holiday beverage.
Browse through our list of the top 50 cookie recipes to serve alongside this delicious beverage!
What is Eggnog?
Eggnog, also called “milk punch,” is a creamy, sweet drink made from milk, cream, sugar, egg yolks, and nutmeg. Our recipe adds vanilla, cinnamon, and salt for extra flavor. This version doesn’t include alcohol.
What Is Eggnog Supposed To Taste Like?
It is supposed to be very creamy and sweet with a hint of spice from the nutmeg and cinnamon. I think it tastes a little bit like a (thin) vanilla custard or the Creme Brûlée “batter” before it is baked!
The Ultimate Holiday Drink!
A few years back at a holiday party, the hostess served homemade Eggnog. As someone who usually passes up the holiday eggnog from the stores, I reluctantly took a cup. But one sip and I was hooked! After devouring every last drop (and stealing a few sips from my husband’s glass), I knew it was something I had to start making at home.
We all know nothing compares to homemade, but that is especially true with this beverage. Homemade Eggnog is the best! (No need to ask Siri “where to buy eggnog” ever again!)
Below are all the Eggnog ingredients and how each ingredient makes it into this beverage!
What Is Eggnog Made Of?
- Whole milk. For maximum flavor, richness, and thickness, we recommend whole fat milk. 2% will also work here, but avoid 1% or skim milk.
- Heavy whipping cream. Along with the milk, the cream thickens and ensures a rich flavor.
- Egg yolks. Here’s where we get the “egg” in eggnog! The yolks add flavor and thickness. Save those whites to use in recipes calling for egg whites. Or throw a few in your scrambled eggs in the morning for some extra protein.
- Nutmeg, cinnamon, and vanilla. These ingredients add a lovely depth of flavor and give this beverage a holiday touch.
- Salt. Yes, even in a sweet beverage! Salt actually works to balance the sweetness out and enhance the overall flavor. Just a teeny bit is all you need!
- Alcohol. See Below.
What Alcohol Is In Eggnog?
Eggnog is typically made with rum, brandy, or bourbon.
We make this Eggnog without alcohol so the kiddos can all enjoy it, but if you’re serving at an adult-only party, feel free to get creative. Also, if you don’t prefer overly sweet beverages, note that the higher the alcohol level, the more it will cut through the sweetness of the rest of the ingredients.
The full recipe card is below, and here we’ll share our top tips for preparing this delicious homemade Eggnog recipe!
How To Make Eggnog
- Temper the eggs gradually. We temper the eggs, which means we’re bringing the egg temperature up slowly to avoid cooking the eggs. Take your time adding the cream to the eggs and whisking until totally smooth. Don’t rush this process or you may end up with scrambled eggs!
- Cook the beverage to 160 degrees F. I like to make sure by using a candy thermometer. Here is the candy thermometer I use and would highly recommend adding to your kitchen. (Then make our favorite Buttercrunch Candy or Honeycomb Candy!)
- Strain the mixture. To ensure an ultra-smooth and creamy Eggnog, pour it through a mesh strainer. Thoroughly chill before enjoying!
Eggnog FAQs
Eggnog is usually served cold, but you can heat it up to enjoy after a chilly day outside!
Yes, it’s made safe to eat by tempering and then simmering the eggs, ensuring they’re safe to consume.
I love it chilled with a sprinkle of cinnamon. It’s so sweet and rich that it’s perfect on its own as a dessert. But it’s also great with holiday treats like warm pastries or cookies.
Homemade eggnog typically lasts up to a week if made with very fresh ingredients and stored in an airtight container in the fridge. If it smells “off,” it’s probably no longer safe to drink.
More Seasonal Favorites
- Christmas Snack Mix with white chocolate
- Christmas Punch super simple
- Fudge Recipe made in the microwave
- Cinnamon Roll Cake in 30 minutes or less–no rising!
- Melted Snowman Cookies made with peanut butter cookies
Eggnog
Ingredients
- 9 large egg yolks see note 1
- 3/4 cup white, granulated sugar
- 1-1/2 cup heavy whipping cream
- 3 cups whole milk
- 3/4 teaspoon ground nutmeg
- 1/8 teaspoon fine sea salt
- 1/2 teaspoon pure vanilla extract
- For topping: ground cinnamon and whipped cream optional
- alcohol optional, see note 2
Instructions
- CREAM & MILK: In a large nonstick pot set over medium-high heat, combine the cream, milk, nutmeg and salt. Stir often until mixture reaches a simmer (but don't boil).
- EGGS & SUGAR: Meanwhile, in a large bowl, add the egg yolks only (save whites for another recipe or discard–Note 1) and white sugar. Use a whisk to whisk until combined.
- TEMPER THE EGGS: While whisking the egg mixture constantly and vigorously, scoop and very gradually pour in 1/2 cup of the hot cream mixture into the eggs. Repeat adding another 1/2 cup hot cream into eggs (gradually while whisking constantly) until incorporated. Repeat this process adding a total of one more cup.
- RETURN TO STOVE: Once the eggs are tempered, gradually pour the egg mixture back into the pot on the stove. Add it slowly while whisking constantly! Whisk constantly for a few minutes or until you can feel the mixture slightly thicken (or it hits 160 degrees F on a thermometer). Don't worry–it thickens more as it cools.
- CHILL: Remove pot from heat and stir in the vanilla. If adding alcohol, add now too. Place a fine mesh strainer over a pitcher or another container and pour the eggnog through strainer. Cover container with plastic wrap and chill in the fridge until fully cooled, about 3 hours.
- SERVE: Pour into small glasses (it's rich!) and top with a sprinkle of cinnamon OR a doll-up of whipped cream and sprinkle of cinnamon. Enjoy cold!
- STORE: Store leftover eggnog in an airtight container in the fridge for up to 1 week.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Excellent recipe
Thanks! I’m so thrilled you enjoyed! ๐